I saw someone using eggplant and feta rolls in a bento recently and remembered that I had done a similar dish before. Which I promptly got a craving for, so I made it the following evening. (Yes, my finger is much better now, thanks mom! :P)
Looks elaborate, but is simple and delicious: *very* thinly sliced eggplant rolled around feta sticks, skewered to keep them from unrolling themselves and panfried. Then, I covered them in tomato sauce and cheese and baked them in the oven for 10 minutes.
Yes… it’s eggplant Burritos! :)
You can serve them on their own or as a side dish, but since I will be submitting this recipe to Presto Pasta Nights #98 hosted by The Skinny Gourmet, I serve them on pasta.
1 eggplant, sliced lengthwise into thin (very thin!) strips.
Feta cut into sticks
or use your own favourite recipe
Salt the eggplant slices to draw out the bitterness somewhat and leave for 10 minutes. Dab them off with a towel, brush with olive oil and Fernch herbs (I skipped that step for less oiliness) and roll the feta sticks in them. Skewer them (single or in a line) to keep them from unrolling themselves in the pan.
If your slices are too thick, the eggplant will break during rolling. You can either try again with thinner slices or steam the eggplant a little to make it softer.
Fry in olive oil on both sides.
You can skip the frying if you want to save on fat; personally I think eggplant tastes a lot better fried. Likewise, you could skip the skewering if you squeeze them together tightly in the pan, but this is Presto Pasta Nights, not elaborately composed Pasta Nights after all!
After frying, put the skewers into an oven-proof pan and cover with the tomato sauce. Throw some melty cheese on top and stuff in the oven for 10 minutes.
While the eggplant cooks in the oven, boil the pasta.
Serve (on or off the skewers) with the tomato sauce on top of the pasta.